Jamie Magazine
By Jon Rotheram
Recipe From
Jamie Magazine
By Jon Rotheram
16 asparagus spears
25g broad beans
40g Cheddar cheese
1 tablespoon truffle oil
1 handful of watercress or rocket
MUSHROOM MAYONNAISE
200g button mushrooms
½ tablespoon balsamic vinegar
40g mayonnaise, made using free-range eggs
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